This begins by giving batches of the marinated pork some fast, browning heat in a big skillet. The pork’s then going to braise in the adobo sauce on your stovetop at a slow simmer for 2 hours.
So, set a big, deep-sided skillet on a high heat, and add the pork fat / lard. As soon as the pork fat / lard just barely starts to smoke, add your first batch of pork in an evenly spaced single layer, then drop the heat to medium-high. (I used a 12-inch skillet, and gave the pork it’s pale gold coloring in three batches.)
On that medium-high heat, you want to fry the squarish pieces of pork for about 90 seconds on each side — so that they pick up some good-looking, pale gold color all over. Once that happens, use a slotted spoon to remove the pork and set it aside on a plate. Try to leave as much of the hot fat / lard as you can in the skillet. Repeat the fast-fry process for the next batches of pork. Good. Time now for some slow, simmering braising.
For that braising, choose a heavy-based, well-lidded pan that’ll be big enough to hold all the pork and all the sauce’s ingredients. I used a big, cast-iron Dutch oven for this.
Set your big pot on a medium heat, and add a level tablespoon pork fat / lard. Let the pan heat for a minute or so, then add the sliced cayennes, red onion, garlic and salt. Give the lot a good stir, then drop to heat to low-medium. You now want to gently fry the mix with some watchful stirs so that the chilies, onion, and garlic soften — but don’t start to take on any browning color. That’ll take about 7 minutes on that low-medium heat.
Once the chilies, onion, and garlic have softened, stir in all the sauce’s remaining ingredients, and raise the heat to high. When the sauce just begins to bubble, add the pork and all the flavorful juices from the plate it was sitting on. Give the big pot a good stir, drop the heat to low, and put on the lid. Nearly done.
You now want to keep an eye of the pot so that it cooks at a gentle simmer for 2 hours — and I mean a gentle simmer. So, you might have to occasionally adjust the heat to keep things just barely bubbling.
After the pot’s been slowly cooking for 1½ hours, test the sauce for saltiness, and adjust according to your taste.
Then, after 2 hours’ simmering, that’s it. Your adobo de chanco is ready to serve — the pork will be so tender that you’ll be able to ever-so-easily pull those chunks apart with your fingers.